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Maduro Arroz Con Pollo

Maduro Arroz con Pollo


  • 5-6 chicken thighs or legs, bone-in, skin on
  • Kosher salt and black pepper, to season
  • 2 tsp cumin
  • ¼ cup olive oil
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 cloves of garlic, crushed and minced
  • 2 cups of long grain white rice, rinsed
  • 12 oz Maduro Brown Ale
  • ½ cup chicken broth
  • 8 oz can tomato sauce
  • 2 tsp oregano
  • ½ tsp ground annatto (can substitute with turmeric)
  • 1 tsp cumin
  • 1 bay leaf
  • ½ tsp salt
  • 1 cup frozen peas



  1. Season chicken with cumin, salt, and pepper. Make sure to season underneath the skin. Heat oil in a large deep skillet or Dutch oven over medium-high heat.
  2. Add chicken and brown well on all sides, until fat is rendered, about 7-10 minutes. Remove chicken and reserve.
  3. Add onion, bell pepper, and garlic to the skillet. Stir well and cook until onion is translucent, about 5 minutes. Add rice, Maduro Brown Ale, chicken broth, tomato sauce, oregano, annatto, cumin, bay leaf, and ½ tsp salt. Stir well to combine. Bring to a boil, cover, lower heat and simmer for 30-45 minutes, until rice is cooked. Add frozen peas in the last 5 minutes of cooking.
  4. Fluff rice with a fork and serve.

You can find Maduro near you using the Beer Finder, and make beer-inspired dishes all year long with more recipes like this one by Beer Belly.


Cigar City Brewing

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